MAC AND CHEESE
Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
MAC-N-CHEESE FOR GROWN-UPS
This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 1h
Yield 1 Pan, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Butter 3-4 quart square baking dish.
- In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
- Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
- Slowly whisk in milk until smooth.
- Simmer, whisking occasionally, 14-16 minutes.
- Discard bay leaf.
- Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
- Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
- Season with Fleur de sel and white pepper.
- In large bowl, combine pasta and cheese sauce.
- Stir in 2 cups mozzarella.
- Transfer to prepared casserole dish.
- Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
- Bake 30 minutes.
- Let stand 10 minutes before serving.
GROWN UP MACARONI & CHEESE
The ultimate comfort food by Toronto chef Michael Bonacini. Pair this with his Meat Loaf Muffins & a green veg for a "retro" dinner. You'll never eat Kraft Dinner again!!
Provided by CountryLady
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni in boiling salted water according to package directions.
- Drain& add a little butter to prevent sticking.
- Cover& put aside.
- Melt butter in a large saucepan over low to medium heat.
- Add flour& cook gently for 4- 5 mins.
- Add milk, mix well& allow to simmer for a few mins.
- Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins).
- Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
- Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
- Combine with macaroni in an ovenproof casserole dish.
- Sprinkle the rest of the cheddar over top.
- Combine bread crumbs, parsley& paprika and sprinkle over the top.
- Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.
GROWN UP MAC AND CHEESE
Make and share this Grown up Mac and Cheese recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan do not let it come to a boil. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
- Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Nutrition Facts : Calories 1470.7, Fat 87, SaturatedFat 45.5, Cholesterol 223.2, Sodium 1549.6, Carbohydrate 107.4, Fiber 4.3, Sugar 4.5, Protein 62.9
GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Put a large pot of well salted water on to boil.
- Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
- Melt the butter in a medium saucepan over medium low heat.
- add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring, for 2 minutes.
- Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
- Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
- Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
- Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
- Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
- Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
- Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
- Sprinkle with the remaining Parmigiano and the breadcrumbs.
- Bake until bubbling and golden, 50 to 60 minutes.
- Let rest for 5 to 10 minutes before serving.
GROWN-UP MACARONI AND CHEESE
This is the only way my husband will eat macaroni and cheese, a food our 4 year old asks for constantly. It is my take on a mac and cheese I had at a nice bistro on our first date. I serve it 2 ways - extra creamy or baked. If you prefer your mac and cheese baked, reduce the half & half by 1/2 cup and reserve 1/2 cup or so of the cheeses or simply shred some extra. I also cut a minute or so off the pasta cooking time so they don't get mushy when baking. Feel free to add or substitute other veggies (broccoli and tomatoes are especially good) or leave out the sausage for a meatless meal. Leftover Easter ham also works great with this. It is a bit of work because I highly recommend shredding your own cheese from the block as the pre-shredded cheese in a bag has a powder substance on it that can make the sauce grainy.
Provided by Baking Barb
Categories Macaroni And Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté mushrooms in a little olive oil until cooked down; set aside.
- Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
- In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce).
- Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
- Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux.
- Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup.
- Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute.
- Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
- While cheese sauce is cooking, cook the pasta according to package directions and drain.
- There are 2 serving options:.
- Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
- My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.
Nutrition Facts : Calories 831.9, Fat 62.5, SaturatedFat 31.6, Cholesterol 177.2, Sodium 1295, Carbohydrate 32.9, Fiber 4.6, Sugar 3.6, Protein 36.2
JOHNSONVILLE® GROWN UP MAC & CHEESE
Brought to you by The Kitchen at Johnsonville® Sausage.
Provided by Taste of Home
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions; drain., Mix panko, parsley, and olive oil together in a bowl., Meanwhile, in another saucepan, melt butter over medium heat., Stir in flour until smooth; gradually whisk in milk., Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Add cheese; cook and stir until melted., Stir in macaroni and sausage., Spread panko mixture on top and bake at 350?F for 25 minutes., Enjoy.
Nutrition Facts :
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From browneyedbaker.com
Reviews 52Category Main CourseCuisine AmericanTotal Time 1 hr 25 mins
- 2. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- 3. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- 4. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
GROWN-UP BACON MAC AND CHEESE - CARNALDISH
From carnaldish.com
Reviews 17Category PopularServings 4-6Estimated Reading Time 8 mins
- Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.
- In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it — this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.
- Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt — once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic — mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer — whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add t
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From wellplated.com
5/5 (10)Total Time 40 minsCategory Main CourseCalories 467 per serving
- Make the mac and cheese: Place a rack in the upper third of your oven (about 6 inches from the top). Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
- Meanwhile heat a large, oven-safe skillet over medium high. Add the olive oil and Land O Lakes® Butter with Canola Oil and cook until the butter with canola oil melts. Add the mushrooms. Cook until the mushrooms begin to lightly brown, about 5 minutes, stirring every few minutes. Stir in the rosemary and salt. Sprinkle the flour over the top, then cook and stir for 1 minute, until the white bits disappear. The pan will seem dry.
- Slowly pour in the milk, stirring as you go. Bring to a simmer. Stir in the pepper, garlic powder, and nutmeg. Let simmer until very slightly thickened, about 2 minutes. Stir in the cheddar and fontina until the cheeses melt, then stir in the drained pasta. If the sauce is too thick, splash in a little bit of the reserved pasta water. It should be rich, creamy, and nicely coat the noodles. Use the back of a spoon or spatula to spread the noodles into an even layer in the skillet.
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